When it comes to grilling, not all cuts of meat are created equal. Certain cuts take better to the barbecue than others, but even the tougher types can turn out well if treated right. So which cuts make the cut?

Winner, Winner, Beef Dinner: Center top cuts from non-weight bearing muscles are great options when it comes to grilling. These cuts generally have good marbling and topnotch tenderness.

Popular Picks: Other tried and true barbecue favorites include the tenderloin, ribeye, porterhouse, T-bone, strip steak and top sirloin.

While these cuts are classics, you don’t have to spend a lot to get good results. Less expensive cuts can be great on the grill, too, if you know how to handle them. Here are a few lesser-known but no less delicious options and pro tips to help you make the most of them:

Tri-Tip (Bottom Sirloin): For best results, start this cut on high heat and finish low until it reaches your desired internal temperature. Serve thinly sliced.

Flat Iron Steak: This flavorful cut has an even thickness and marinates well. Cook at a high temperature with quick exposure.

Hangar Steak (Bistro Steak): This tender cut is best when cooked at a high temperature.

Boneless Short Ribs: No bones about it, short ribs turn out well when slow cooked.

Skirt Steak: Marinate this cut (overnight or up to 24 hours) to tenderize and add flavor. Cook on high heat for a short time and slice thin against the grain to keep it from being chewy. Great for fajitas!

Want to learn more? Visit our meat department to talk to one of our friendly and knowledgeable butchers!